
Asparagus with Smoked Salmon and Gribiche Sauce
A delicious greek dish. Gluten-free friendly.
Total Time
112 min
Serves
2
Rating
0.0 (0)
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 4 hard-boiled eggs
- finely chopped
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon minced shallot
- 24 white and/or green asparagus spears
- 1/2 lemon
- 1 tablespoon butter
- 1 teaspoon sugar
- 3 tablespoons extra-virgin olive oil plus additional for drizzling
- 8 ounces thinly sliced smoked salmon
Instructions
- 1
Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend.
- 2
Stir in chopped eggs, capers, parsley, tarragon, and shallot.
- 3
Season sauce to taste with salt and pepper.
- 4
DO AHEAD Can be made 1 day ahead.
- 5
Cover and refrigerate.
- 6
Cut off bottom 1 inch from each asparagus spear.
- 7
Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer.
- 8
Bring large saucepan of salted water to boil.
- 9
Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar.
- 10
Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color.
- 11
Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool.
- 12
DO AHEAD Can be made 1 day ahead.
- 13
Cover; chill.
- 14
Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated).
- 15
Arrange asparagus decoratively on platter or individual plates.